Baked Salmon

1. Preheat the oven to 400F. Line a baking sheet with aluminum foil. Clean the salmon fillet(s) and place on the baking sheet. Set aside while making the sauce.
2. In a small bowl, whisk together BBQ sauce and remaining ingredients (vinegar, honey, garlic, black pepper and salt).
3. With a spoon or marinade brush, spread the marinade over the salmon fillet(s).
4. Place the salmon in the oven on the center rack and bake 10 to 12 minutes or until the salmon is almost completely cooked through at the thickest part. Be careful not to overcook, check salmon at 8 minutes as cooking times will vary based on the thickness of the fillet(s).
5. Broil 1 to 2 minutes until BBQ sauce is caramelized on the edge of the salmon. Sprinkle a pinch of salt over salmon after cooked.
6. Cut or break up salmon with fork.

Quinoa & Zucchini:

1. Cook quinoa according to instructions (on stove or rice maker) with 2 cup broth or water and oil mixed in. Cook until fluffy. Set aside. 
2. Julienne slice or spiralize the zucchini. PREP TIP – Sprinkle with sea salt and let zoodles sit in a colander to drain extra water. Remove and press the noodles dry with a towel to remove excess water.

Plating or Meal Prep:

1. Spoon 1/3 cup cooked quinoa onto plates to eat immediately or into meal prep bowls. Place 3 ounces baked salmon on top and brush extra BBQ sauce on top of the salmon, if desired.
2. Scoop 1 cup zucchini noodles next to the salmon followed by a sprinkle of pumpkin seeds.
3. Garnish with cilantro, splash of lemon or lime wedge juice, and avocado slices. Sprinkle with salt and pepper, to taste.
4.  Store in the fridge for up to 4 days in an airtight container.